Make the pimento cheese:
In the bowl of a food processor fitted with a chopping/mixing blade, add the cheeses, mayonnaise, pimentos, paprika and hot sauce. Process until blended. Remove to a bowl and refrigerate until serving. Can be made and stored in the refrigerator ahead of time.
Preheat the griddle to 425°F.
Make the lamb sliders:
Form the ground lamb into 8 patties, about 2 inches across, and season both sides with kosher salt.
Butter the top and bottoms of the brioche slider buns and place them on the griddle to toast for 2 minutes. Remove to a platter. Add one piece of lettuce to the bottom of the buns, grilled side up. Set aside.
Add bacon fat to the griddle and spread evenly. Place the 8 burgers on the griddle and cook for 3-4 minutes per side for medium-rare. Remove to a plate and let rest for 5 minutes.
Place each burger on top of the lettuce on buns.
Using a small scoop, add pimento cheese to the top of each burger. Place the top of the bun, grilled side down and slightly askew. Garnish with flat leaf parsley.
Pro Tip - Using bacon fat and high heat give the burgers a beautiful crust that deepens flavors.
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